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Yangzhou lion's head meatballs are oversized, tender pork balls braised with napa cabbage. A high protein, comforting family dish with fresh, savory broth.
In a large bowl, combine ground pork, chopped water chestnuts, 2 beaten eggs, 2 tbsp soy sauce, Shaoxing wine, white pepper, sugar, 2 finely chopped scallions, and 1 tsp salt. Mix vigorously until the texture is tacky; this develops binding and tenderness.
Divide pork mixture into four large balls, pressing tightly to form smooth, uniform spheres for even cooking.
Heat 2 tbsp vegetable oil in a Dutch oven over medium-high. Brown the meatballs carefully on all sides for 2–3 minutes, turning gently with a spatula to avoid breakage.
Layer half the napa cabbage leaves at the bottom of the pot, place meatballs on top, then cover with the rest of the cabbage and add chicken broth, sesame oil, and remaining soy sauce.
Bring to a boil over medium-high heat, then reduce to low. Cover and simmer for 1 hour, occasionally spooning broth over meatballs and ensuring liquid stays at a gentle simmer.
Garnish with sliced scallions and serve each meatball in a generous portion of broth and cabbage.
